Emulsión (Spanish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Emulsión" in Spanish language version.

refsWebsite

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11doi.org

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4issn.org

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3web.archive.org

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3nih.gov

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2semanticscholar.org

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1google.es

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1iupac.org

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1uq.edu.au

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1archive.org

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1harvard.edu

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1ula.ve

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1unimelb.edu.au

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1books.google.com

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1teachsoap.com

low place

1umich.edu

459^th place

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1eurekalert.org

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1agronotas.es

low place

agronotas.es

«Emulsiones: "EW", "EC"». www.agronotas.es.

archive.org

Joseph Price Remington (1990). Remington's Pharmaceutical Sciences. Mack Publishing Company (Original from Northwestern University) (Digitized 2010). pp. 281. ISBN 9780912734040.

books.google.com

McClements, David Julian (16 de diciembre de 2004). Food Emulsions: Principles, Practices, and Techniques, Second Edition. Taylor & Francis. pp. 269-. ISBN 978-0-8493-2023-1.

doi.org

dx.doi.org

IUPAC (1997). «Emulsion». Compendium of Chemical Terminology (The "Gold Book"). Oxford: Blackwell Scientific Publications. ISBN 978-0-9678550-9-7. doi:10.1351/goldbook.E02065. Archivado desde el original el 10 de marzo de 2012.
Slomkowski, Stanislaw; Alemán, José V.; Gilbert, Robert G.; Hess, Michael; Horie, Kazuyuki; Jones, Richard G.; Kubisa, Przemyslaw; Meisel, Ingrid; Mormann, Werner; Penczek, Stanisław; Stepto, Robert F. T. (2011). «Terminology of polymers and polymerization processes in dispersed systems (IUPAC Recommendations 2011)». Pure and Applied Chemistry 83 (12): 2229-2259. S2CID 96812603. doi:10.1351/PAC-REC-10-06-03.
Loi, Chia Chun; Eyres, Graham T.; Birch, E. John (2018), «Protein-Stabilised Emulsions», Reference Module in Food Science (Elsevier), ISBN 9780081005965, doi:10.1016/b978-0-08-100596-5.22490-6 .
Mason TG, Wilking JN, Meleson K, Chang CB, Graves SM (2006). «Nanoemulsions: Formation, structure, and physical properties». Journal of Physics: Condensed Matter 18 (41): R635-R666. Bibcode:2006JPCM...18R.635M. doi:10.1088/0953-8984/18/41/R01. Archivado desde el original el 12 de enero de 2017. Consultado el 26 de octubre de 2016.
Leong TS, Wooster TJ, Kentish SE, Ashokkumar M (2009). «Minimising oil droplet size using ultrasonic emulsification». Ultrasonics Sonochemistry 16 (6): 721-7. PMID 19321375. doi:10.1016/j.ultsonch.2009.02.008.
Kentish, S.; Wooster, T.J.; Ashokkumar, M.; Balachandran, S.; Mawson, R.; Simons, L. (2008). «The use of ultrasonics for nanoemulsion preparation». Innovative Food Science & Emerging Technologies 9 (2): 170-175. doi:10.1016/j.ifset.2007.07.005.
Silvestre, M.P.C.; Decker, E.A.; McClements, D.J. (1999). «Influence of copper on the stability of whey protein stabilized emulsions». Food Hydrocolloids 13 (5): 419. doi:10.1016/S0268-005X(99)00027-2.
Fuhrmann, Philipp L.; Sala, Guido; Stieger, Markus; Scholten, Elke (1 de agosto de 2019). «Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength». Food Research International 122: 537-547. ISSN 0963-9969. PMID 31229109. doi:10.1016/j.foodres.2019.04.027.
Loi, Chia Chun; Eyres, Graham T.; Birch, E. John (2019). «Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion». Journal of Food Engineering 240: 56-64. ISSN 0260-8774. doi:10.1016/j.jfoodeng.2018.07.016.
Mcclements, David Julian (27 de septiembre de 2007). «Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability». Critical Reviews in Food Science and Nutrition 47 (7): 611-649. ISSN 1040-8398. PMID 17943495. S2CID 37152866. doi:10.1080/10408390701289292.
Dowding, Peter J.; Goodwin, James W.; Vincent, Brian (30 de noviembre de 2001). «Factors governing emulsion droplet and solid particle size measurements performed using the focused beam reflectance technique». Colloids and Surfaces A: Physicochemical and Engineering Aspects 192 (1): 5-13. ISSN 0927-7757. doi:10.1016/S0927-7757(01)00711-7.

eurekalert.org

"Nanoemulsion vaccines show increasing promise". Eurekalert! Public News List. University of Michigan Health System (26 de febrero de 2008).

google.es

books.google.es

Campos, Desirée Saénz (1993). Principios de Farmacología General Y Administración de Fármacos. Editorial Universidad de Costa Rica. ISBN 9789977672052. Consultado el 16 de octubre de 2018.

harvard.edu

adsabs.harvard.edu

Mason TG, Wilking JN, Meleson K, Chang CB, Graves SM (2006). «Nanoemulsions: Formation, structure, and physical properties». Journal of Physics: Condensed Matter 18 (41): R635-R666. Bibcode:2006JPCM...18R.635M. doi:10.1088/0953-8984/18/41/R01. Archivado desde el original el 12 de enero de 2017. Consultado el 26 de octubre de 2016.

issn.org

portal.issn.org

Fuhrmann, Philipp L.; Sala, Guido; Stieger, Markus; Scholten, Elke (1 de agosto de 2019). «Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength». Food Research International 122: 537-547. ISSN 0963-9969. PMID 31229109. doi:10.1016/j.foodres.2019.04.027.
Loi, Chia Chun; Eyres, Graham T.; Birch, E. John (2019). «Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion». Journal of Food Engineering 240: 56-64. ISSN 0260-8774. doi:10.1016/j.jfoodeng.2018.07.016.
Mcclements, David Julian (27 de septiembre de 2007). «Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability». Critical Reviews in Food Science and Nutrition 47 (7): 611-649. ISSN 1040-8398. PMID 17943495. S2CID 37152866. doi:10.1080/10408390701289292.
Dowding, Peter J.; Goodwin, James W.; Vincent, Brian (30 de noviembre de 2001). «Factors governing emulsion droplet and solid particle size measurements performed using the focused beam reflectance technique». Colloids and Surfaces A: Physicochemical and Engineering Aspects 192 (1): 5-13. ISSN 0927-7757. doi:10.1016/S0927-7757(01)00711-7.

iupac.org

goldbook.iupac.org

IUPAC (1997). «Emulsion». Compendium of Chemical Terminology (The "Gold Book"). Oxford: Blackwell Scientific Publications. ISBN 978-0-9678550-9-7. doi:10.1351/goldbook.E02065. Archivado desde el original el 10 de marzo de 2012.

nih.gov

ncbi.nlm.nih.gov

Leong TS, Wooster TJ, Kentish SE, Ashokkumar M (2009). «Minimising oil droplet size using ultrasonic emulsification». Ultrasonics Sonochemistry 16 (6): 721-7. PMID 19321375. doi:10.1016/j.ultsonch.2009.02.008.
Fuhrmann, Philipp L.; Sala, Guido; Stieger, Markus; Scholten, Elke (1 de agosto de 2019). «Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength». Food Research International 122: 537-547. ISSN 0963-9969. PMID 31229109. doi:10.1016/j.foodres.2019.04.027.
Mcclements, David Julian (27 de septiembre de 2007). «Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability». Critical Reviews in Food Science and Nutrition 47 (7): 611-649. ISSN 1040-8398. PMID 17943495. S2CID 37152866. doi:10.1080/10408390701289292.

semanticscholar.org

api.semanticscholar.org

Slomkowski, Stanislaw; Alemán, José V.; Gilbert, Robert G.; Hess, Michael; Horie, Kazuyuki; Jones, Richard G.; Kubisa, Przemyslaw; Meisel, Ingrid; Mormann, Werner; Penczek, Stanisław; Stepto, Robert F. T. (2011). «Terminology of polymers and polymerization processes in dispersed systems (IUPAC Recommendations 2011)». Pure and Applied Chemistry 83 (12): 2229-2259. S2CID 96812603. doi:10.1351/PAC-REC-10-06-03.
Mcclements, David Julian (27 de septiembre de 2007). «Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability». Critical Reviews in Food Science and Nutrition 47 (7): 611-649. ISSN 1040-8398. PMID 17943495. S2CID 37152866. doi:10.1080/10408390701289292.

teachsoap.com

Anne-Marie Faiola (21 de mayo de 2008). "Using Emulsifying Wax". TeachSoap.com.

ula.ve

firp.ula.ve

Mason TG, Wilking JN, Meleson K, Chang CB, Graves SM (2006). «Nanoemulsions: Formation, structure, and physical properties». Journal of Physics: Condensed Matter 18 (41): R635-R666. Bibcode:2006JPCM...18R.635M. doi:10.1088/0953-8984/18/41/R01. Archivado desde el original el 12 de enero de 2017. Consultado el 26 de octubre de 2016.

umich.edu

nano.med.umich.edu

"Adjuvant Vaccine Development Archivado el 5 de julio de 2008 en Wayback Machine.".

unimelb.edu.au

minerva-access.unimelb.edu.au

Leong TS, Wooster TJ, Kentish SE, Ashokkumar M (2009). «Minimising oil droplet size using ultrasonic emulsification». Ultrasonics Sonochemistry 16 (6): 721-7. PMID 19321375. doi:10.1016/j.ultsonch.2009.02.008.

uq.edu.au

espace.library.uq.edu.au

Slomkowski, Stanislaw; Alemán, José V.; Gilbert, Robert G.; Hess, Michael; Horie, Kazuyuki; Jones, Richard G.; Kubisa, Przemyslaw; Meisel, Ingrid; Mormann, Werner; Penczek, Stanisław; Stepto, Robert F. T. (2011). «Terminology of polymers and polymerization processes in dispersed systems (IUPAC Recommendations 2011)». Pure and Applied Chemistry 83 (12): 2229-2259. S2CID 96812603. doi:10.1351/PAC-REC-10-06-03.

web.archive.org

IUPAC (1997). «Emulsion». Compendium of Chemical Terminology (The "Gold Book"). Oxford: Blackwell Scientific Publications. ISBN 978-0-9678550-9-7. doi:10.1351/goldbook.E02065. Archivado desde el original el 10 de marzo de 2012.
Mason TG, Wilking JN, Meleson K, Chang CB, Graves SM (2006). «Nanoemulsions: Formation, structure, and physical properties». Journal of Physics: Condensed Matter 18 (41): R635-R666. Bibcode:2006JPCM...18R.635M. doi:10.1088/0953-8984/18/41/R01. Archivado desde el original el 12 de enero de 2017. Consultado el 26 de octubre de 2016.
"Adjuvant Vaccine Development Archivado el 5 de julio de 2008 en Wayback Machine.".